Smoked halibut and saffron souffl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Smoked halibut; (8oz) |
| 30 | grams | Butter; (1oz) |
| 55 | grams | Plain flour; (2oz) |
| 150 | millilitres | Milk; (5fl oz) |
| 150 | millilitres | Double cream; (5fl oz) |
| Seasoning | ||
| 5 | Eggs | |
| Lemon juice | ||
| 150 | grams | Salad leaves; (5oz) |
| 4 | Tinned anchovy fillets | |
Directions
To make the souffl‚mix place the butter in a pan and add the flour to make a roux, then add the warm milk and cream to the mix. Mix well and cool slightly before whisking up the egg whites.
Add the lemon juice, chopped halibut and anchovies to the mix and fold in the whites to the mix carefully. Season and place into a greased and floured mould.
Top with a few pieces of the smoked halibut and bake in the oven at 190øC/375øF/gas mark 5 for about 15 minutes. Remove from the oven and serve on a plate with some dressed salad leaves.
Converted by MC_Buster.
Per serving: 638 Calories (kcal); 51g Total Fat; (73% calories from fat); 33g Protein; 10g Carbohydrate; 1022mg Cholesterol; 601mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.